Ginger-Sesame Waffles with Indonesian Fried Chicken

Ginger-Sesame Waffles with Indonesian Fried Chicken
Photo by Scott Phillips

Ingredients

  • 6 dried Thai bird chiles, stemmed and seeded
  • ¼ cup rice vinegar
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1 tsp. kosher salt
  • 1 Tbs. coarsely chopped fresh ginger
  • 2 large eggs
  • 1 cup canned coconut milk
  • + 25 more ingredients
    • 1 Tbs. granulated sugar
    • 2 tsp. Asian sesame oil
    • ¼ cup granulated sugar
    • 1 Tbs. ground turmeric
    • ½ oz. basil leaves (about 1/3 cup), preferably Thai basil
    • ¼ cup black sesame seeds
    • 1 Tbs. olive oil
    • 1 Tbs. fish sauce
    • 1 fresh Thai bird chile or jalapeño, sliced 1/3 inch thick
    • 1 Tbs. honey
    • 9 oz. (2 cups) unbleached all-purpose flour
    • 5 oz. (10 Tbs.) unsalted butter, melted and cooled
    • 2 tsp. baking powder
    • ½ cup fish sauce
    • ¼ cup finely grated fresh ginger
    • 1 3- to 4-lb. chicken, backbone removed, quartered
    • 1 tsp. baking soda
    • 1 quart canola oil
    • 1 medium lime, cut in half, plus lime wedges for serving
    • Kosher salt
    • 1 stalk lemongrass, trimmed, bruised with the back of a knife, and cut into 1-½-inch pieces
    • 2 cups buttermilk
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. coarsely chopped garlic
    • 1 Tbs. honey

In a small bowl, combine the lemongrass, chile, and turmeric. Put the chicken in a 9x13-inch baking dish. Season all over with 1 Tbs. salt and 1 tsp. pepper, and then drizzle with the fish sauce. Rub the chicken all over with the lemongrass mixture. Squeeze the lime halves over the chicken, then...

View full recipe at Fine Cooking

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